you followed the recipe and it came out at 6.9%?what was your og and what was your fg ?
Not positive off the top of my head (took very poor notes with this one), but I believe it was in the neighborhood of 1.060 to 1.008.
you followed the recipe and it came out at 6.9%?what was your og and what was your fg ?
change the 20l to 120L it needs the dark malts IMO...
Not positive off the top of my head (took very poor notes with this one), but I believe it was in the neighborhood of 1.060 to 1.008.
I followed this recipe exactly as Brandon posted (albeit, I used the Safale-05). However, after two weeks, I still have about a half inch of krausen on top. Before you ask, I have not taken any hydrometer readings since fermentation has not finished.
I was just wondering if anyone else had experience with that much krausen after two weeks. I'm thinking about letting it sit for another week before bottling. Cleaning up bottle bombs is NOT my idea of a good time.
This is my first attempt at Brandon O's Graff and I'm totally stoked to try it.
Cheers,
Michael
I was close to the printed recipe (not too much that should change the fermentation time.) I used US-05, and it had a healthy krausen well into the second week, but started falling down about 12 days... At that point it was at 1.007 which is where it was when I bottled it at the end of week 3.
I followed this recipe exactly as Brandon posted (albeit, I used the Safale-05). However, after two weeks, I still have about a half inch of krausen on top. Before you ask, I have not taken any hydrometer readings since fermentation has not finished.
I was just wondering if anyone else had experience with that much krausen after two weeks. I'm thinking about letting it sit for another week before bottling. Cleaning up bottle bombs is NOT my idea of a good time.
This is my first attempt at Brandon O's Graff and I'm totally stoked to try it.
Cheers,
Michael
This may be an acquired taste - I hope the Apfelwein turns out better.
Yes, when it's young, it has a very sour flavor that clashes with the bitterness and leaves a bad aftertaste. After it ages, it's SOOO much better.
Yes, when it's young, it has a very sour flavor that clashes with the bitterness and leaves a bad aftertaste. After it ages, it's SOOO much better.
Just poured five gallons of Kirtland's apple juice and two pounds of dextrose on the yeast of the Graff that I racked into another carboy.
Yes, when it's young, it has a very sour flavor that clashes with the bitterness and leaves a bad aftertaste. After it ages, it's SOOO much better.
OK. I thought that the beauty of this stuff was that it's ready to drink in a matter of weeks - kinda like beer. Still have most of mine left so I'll see how it ages. I did use hops per the original recipe - maybe will leave 'em out in future.
Thinkin of brewin this up. I have a Wyeast W1007 propogator pack (german ale) sittin in fridge waitin to be used, and nothin in the future will use this strain. Think this will be alright? Could ferment on warmer side to give a lil fruity flavor, and then cold crash it before bottling
I followed this recipe exactly as Brandon posted (albeit, I used the Safale-05).
I was just wondering if anyone else had experience with that much krausen after two weeks.
This may be an acquired taste - I hope the Apfelwein turns out better.
I would agree it was definitely on the tart/sour side. I'm never one to toss a batch of beer and was definitely going to let this one age for a bit.
what yeasts have you guys used and how did it change the flavor? I've got my US-05 ready, I'm just curious what's been tried and how it went.
A question for brandon O and everybody who has brewed this - I know the recipe calls for a clean fermenting yeast, but what yeasts have you guys used and how did it change the flavor? I've got my US-05 ready, I'm just curious what's been tried and how it went.
Thinkin of brewin this up. I have a Wyeast W1007 propogator pack (german ale) sittin in fridge waitin to be used, and nothin in the future will use this strain. Think this will be alright? Could ferment on warmer side to give a lil fruity flavor, and then cold crash it before bottling
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